I can't give you a rating yet, it takes about 2 months to get finished. I'll try to get back with you then.

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Somewhat disappointed

October 26, 2018

Reviewer:
Bennett Horowitz from Tarzana, CA United States

I've always loved dry cured salami and was looking forward to making my own. I was surprised when I received this kit to find out that it used Venison. I did't see this in the product description. I also didn't see that I needed a space between 40 and 50 degrees to cure the salamis. Those spaces don't really exist in the Los Angeles area. I don't know that I'll be able to use this kit.